Name: Duck confit with Jersey Royals and Dijon mustard
Yield: Serves 4
Ingredients: 10 sage leaves, roughly chopped; 8 thyme sprigs, leaves picked and chopped; 4 rosemary sprigs, leaves picked and chopped; 4 duck legs; 2 tbsp finely chopped shallots; 1.5-2 litres vegetable oil; 5 Jersey royal potatoes; 5 thyme sprigs; 1 head of garlic, peeled and roughly chopped; 1 tsp chopped parsley; 7 tbsp olive oil; vegetable oil, to drizzle; sea salt; 2 tbsp wholegrain mustard; ½ head garlic, peeled and finely chopped; 2 tbsp salt; 2 tbsp white wine vinegar; 5 rosemary sprigs; 2 tsp ground black pepper; 30 g butter; 1 garlic clove, peeled and thinly sliced; 1 tbsp salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

DUCK IS CONSIDERED A RELATIVELY EXPENSIVE MEAT, BUT THE LEGS ARE CHEAP - AND DELICIOUS WHEN PROPERLY COOKED. CONFIT IS A TECHNIQUE THAT CAN BE APPLIED TO MANY CHEAPER CUTS OF MEATS.

Ingredients

4 duck legs
5 Jersey royal potatoes
sea salt
30 g

Method

Wash the duck legs, pat dry with kitchen paper and place in a deep dish. In a small bowl, mix together the ingredients for the dry brine. Rub the mixture all over the duck legs, cover with cling film and chill overnight.
The next day, preheat the oven to 90°C/Gas ¼

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Duck confit with Jersey Royals and Dijon mustard

Ingredients

Method

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